Smoked Rack of Lamb

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Prep Time15

Cook Time45

Course: BBQ

Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.
Prepare the rack of lamb – Bring the rack of lamb to room temperature. Pat the rack of lamb dry with paper towels, and remove any excess silver skin and fat. Brush the Dijon mustard onto the top side of the rack of lamb.
Apply rub to the rack of lamb – Liberally sprinkle the lamb rub on top of the Dijon mustard, completely covering the rack of lamb, and gently pat it on to adhere.
Place the rack of lamb onto the smoker – Place the rack of lamb on the 8” x 10” wire oven rack and place it into your smoker’s grill grate. Smoke until the internal temperature of the rack of lamb reaches 130 for medium rare. For a 1-pound rack of lamb, at a smoking time of 35 minutes per pound, this will take roughly 30 – 45 minutes.
Remove the rack of lamb from the smoker – Let the rack of lamb rest for 10 minutes before carving. A typical rack of lamb will have between 7 – 9 bones. To carve, slice between each bone, and enjoy!